Ingredients
- ½ cup enriched (cheapo) cornmeal
- ¼ cup real/stone-milled cornmeal**
- 1¼ cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- ¼ cup vegetable oil
Directions
- Preheat oven to 400°F (200°C). Grease a cast iron skillet with shortening or oil.
- Place greased skillet in the oven to preheat while you mix the batter.
- In a medium bowl, whisk together all dry ingredients.
- Add milk, egg, and vegetable oil. Stir just until combined—the batter will be lumpy but fully moistened.
- Carefully remove the hot skillet from the oven and pour in the batter.
- Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. (In cast iron, anything over 18 minutes may cause burning.)
- Cool slightly before slicing and serving.
Notes
- **Want cake-like cornbread? Use all enriched cornmeal.
- **Want traditional southern cornbread? Use ½ cup stone-milled and ½ cup enriched.
- This recipe is a staple—hot skillet = crisp crust, always.
Nutrition Facts (Per Serving — approx. 8 slices)
- Calories: 210
- Fat: 9g
- Carbohydrates: 28g
- Sugar: 5g
- Protein: 4g
- Sodium: 270mg
Estimated with enriched cornmeal and full-fat milk.
